NRP - Pitside Pizza; 1300 Ohio 18, Norwalk; Aug. 4, standard inspection — Violation: Critical — Corrected during inspection — Time/temperature controlled for safety foods were not being held at the proper temperature. Cooler was holding TCS foods at 43-44 degrees F. TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Person in charge lowered the temperature setting of the unit. I verified at the end of my inspections that the temperature had dropped to 41 degrees F; Violation: Critical — Corrected during inspection — Refrigerated, ready-to-eat (RTE), TCS foods held refrigerated for more than 24 hours were not properly date marked - cut watermelon and cantaloupe. Melons are TCS food and should be date-marked. Person in charge discarded melons; Violation: Observed no handwashing sign posted at handwashing sink used by employees in restroom. I provided person in charge with three hand washing signs.

Alivia’s; 302 W. Walton St., Willard; Aug. 8, standard inspection — Violation: Critical — Repeat — There was no person in charge present in the food facility during inspection. To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation; Violation: Critical — Observed that ice cream scoops and serving spoons for chicken and sloppy Joes are kept out on the bench at room temperature. Observed that the interior mixer on the flurry machine is dirty and has not been washed yet today since opening. Observed that the can opener blade is dirty and requires washing. Corrected at time of inspection. All utensils were placed to be washed; Violation: Repeat — Food employees did not have their hair effectively restrained. Corrected at time of inspection; Violation: Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection; Violation: Observed single-service items and dry goods being stored in boxes on the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be kept off of the floor. Corrected at time of inspection. Items were moved off of the floor.

Willard Golf Club; 4000 Ohio 162 W., Willard; Aug. 8, standard inspection — Violation: Critical — TCS foods were not being held at the proper temperature. Shredded lettuce, cheese and sour cream were all measuring around 50+ degrees F at time of inspection. They were sitting out for self-service as taco toppings. These items were thrown away at time of inspection; Violation: Food employees did not have their hair effectively restrained. Obtain and wear hair restraints; Violation: Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. Obtain Level 2 training for one person on staff; Violation: Food prepared in a private home was being used or offered for human consumption. Shredded chicken and chili were made at home; lettuce, cheese and sour cream were bought and stored by a third party at home. Lettuce, cheese and sour cream were disposed because of temperature. As meats were maintaining the proper temperature, they were kept for service. However, this is considered an unapproved source and cannot be repeated. All foods must be bought by the facility from an approved source and kept and prepared onsite so that foods may be closely monitored for food safety before they are served.

Hy-Miler; 8 E. Tiffin St., Willard; Aug. 11, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation; Violation: Observed boxes of single-service cups being stored on the floor of the walk-in freezer. Cleaned equipment and utensils, laundered linens, single-service articles and single-use articles shall be kept off the floor. Corrected at time of inspection — Items were placed onto crates to keep them off of the floor; Violation — Corrected during inspection — Observed mops sitting in dirty mop water. Hang the mop with the bristles down so that dirty mop liquid does not drip down the handle. Corrected at time of inspection. Mop was moved to the service sink.

Myers Cider Mill Drive Thru LLC; 3513 Ohio 103 E., Willard; Aug. 11, standard inspection — Violation: Critical — Observed that many of the cold held items at the tent were not maintaining a temperature of 41 degrees F or below. Observed that the hot boxes used for keeping chicken hot were no longer keeping temperature. Observed that hot dogs kept in a smaller pan hanging over the main steam bath container were not maintaining temperature. Corrected at time of inspection — All “cold” TCS items were thrown away as they had been out of temperature for an extended period of time. Hot dogs were thrown away. Chicken was reheated to 165 degrees F and kept as it had not been out of temperature for more than two hours; Violation: Food employee(s) did not have their hair effectively restrained. Please obtain and wear hats or hairnets when working with exposed foods; Violation: There is no test kit available for measuring the concentration of the sanitizer. Please obtain test strips; Violation: Equipment and utensils are not being air dried. Recommend obtaining a drying rack for this purpose; Violation: There was no handwashing setup at the tent outside where exposed foods were prepared and served. Some kind of handwashing setup is required at the tent because food is actively handled. A piped connection with potable water and a blue boy would be ideal. Otherwise, even a cooler with warm water with a bucket underneath to catch wastewater would suffice. This sink must be supplied with warm water, handwashing soap, paper towels, a trash can, and an approved wastewater disposal method.

Willard Country Kitchen; 429 E. Walton St., Willard; Aug. 17, standard and complaint inspection — Violation: Critical — Observed food employee touching RTE food with bare hands. Corrected at time of inspection — Tomatoes were thrown away during inspection and an explanation given; Violation: Critical — Repeat — Observed that the salad bar was not maintaining food temperatures at 41 degrees F or below. Observed that the hot holding cabinet was not maintaining foods at 135 degrees F or above. Observed that the reach-in cooler to the right of the grill was not maintaining foods at 41 degrees F or below. Observed that the top level of the prep tables by the grill was not maintaining foods at 41 degrees F or below. Corrected at time of inspection — All TCS foods in the salad bar, hot holding cabinet and the reach-in cooler were thrown away as they were above 45 degrees F. Items in the top of the prep cooler, while above 41 degrees F, were below 45 degrees F and were kept to cool back down rapidly in the walk-in cooler that was maintaining proper temperatures; Violation: Critical — Repeat — Observed some foods in the walk-in cooler that either did not have a date mark or had a date mark that gave foods eight days instead of seven. Observed some date marks were correct. Corrected at time of inspection — Advised that the person in charge review the seven day date mark with staff and monitor for accuracy and consistency. No foods were outside of their date mark, so nothing was thrown away, only redated properly; Violation: Critical — Observed the presence of live German cockroaches in the dishwashing area. Facility was already aware of problem and had begun to ramp up pest control service. Proof of this was provided. I explained that while chemical control of pests is indeed an important aspect of pest management, a clean facility is equally important. Cockroaches feed on grease and grime and will be difficult to fully eradicate until these issues are resolved; Violation: Food employee(s) did not have their hair effectively restrained. Please obtain and ensure that all employees wear hats whenever working around exposed foods; Violation: Observed that several pieces of equipment were not in proper working order, including the reach-in cooler, salad bar, prep table top, and hot holding cabinet. Equipment must be fixed and checked by sanitarian prior to placing TCS foods back into units; Violation: Repeat — Observed a build-up of dirt and debris on many surfaces, especially the floor underneath equipment. Facility should be deep cleaned section by section and a regular schedule made to prevent future build-ups of grime.

Cold Rush Dairy Bar; 1196 W. Main St., Bellevue; Aug. 22, standard inspection — Violation: Repeat — Observed a white mini refrigerator in facility. When equipment breaks down or is replaced, replace with a commercial piece of equipment; Violation: Observed a significant build-up of food debris on bottom of toppings freezer. Regularly wipe out piece of equipment to prevent this build-up of food debris; Violation: Observed a build-up of dust and grease on hood over stove. Keep the hood over the stove clean to prevent the possible contamination of food cooking below.

Friendship Food Store; 275 Milan Ave., Norwalk; Aug. 22, standard inspection — Violation: Critical — Observed the presence of flies in prep area of facility as well as fruit flies in the donut case; Violation: Observed a household slow cooker being used to cook rice; Violation: No thermometer was placed in carryout cooler or hot holding equipment; Violation: Repeat — There is no test kit available for measuring the concentration of the sanitizer. Food employee advised they had just run out and had ordered more; Violation: Repeat — Door to prep cooler was off its hinges. Food employee advised they had put in a work order for repair; Violation: Ice scoop was cracked down the middle. Utensils shall be maintained in a sate of good repair or shall be discarded; Violation: Ice catcher of pop machine has a build-up of stagnant water that has begun to mildew. Ice catcher should be cleaned. Ice condensate has built up in freezer, surrounding some product. Freezer should be defrosted and cleaned to prevent possibility of contamination. Outside of ice machine in storage is dirty; Violation: Observed dead flies in reach-in cooler, as well as dead bees on top of ice cream freezer. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Wendy’s; 426 W. Main St., Bellevue; Aug. 24, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed lettuce being held in prep cooler by grill to have a temperature of 49 degrees F. Person in charge voluntarily threw item away. Spoke with person in charge and district manager regarding rearranging prep cooler so that non-TCS foods are closer to the grill and TCS foods are further away to keep them at 41 degrees F or below.

Willard Country Kitchen; 429 E. Walton St., Willard; Aug. 25, follow-up inspection — Violation: Critical — Repeat — Observed the presence of live German cockroaches in the dishwashing area. Facility was already aware of problem and had begun to ramp up pest control service. Proof of this was provided. I explained that while chemical control of pests is indeed an important aspect of pest management, a clean facility is equally important. Cockroaches feed on grease and grime and will be difficult to fully eradicate until these issues are resolved; Violation: Repeat — Observed a build-up of dirt and debris on many surfaces, especially the floor underneath equipment. Facility should be deep cleaned section by section and a regular schedule made to prevent future build-ups of grime. Inspector’s comments: All equipment has been fixed. Temperature logs are being regularly taken. Facility must now focus on pest problem.